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Lemon Chicken with Oregano

Prep Time:

35 Minutes


about 4 servings


  • 2 teaspoons canola oil

  • 1/2 teaspoon grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 pound chicken breast tenders (all visible fat discarded)

  • 2 tablespoons oregano (fresh or dried)

  • 1 clove garlic, minced

  • 1/8 teaspoon pepper

  • 1/4 teaspoon paprika

  • 2 tablespoons fresh parsley


Step 1

Heat a large non-stick skillet over medium-high heat. Add the oil, lemon zest and lemon juice, swirling to coat the bottom.

Step 2

Add the chicken, oregano, garlic and pepper. Cook, covered, for 3 to 5 minutes, or until the chicken begins to turn white.

Turn the chicken. Cook for 3 to 5 minutes, or unti the entire surface is white. Pour the pan liquid in a smal bowl to reserve.

Step 3

Cook the chicken, uncovered for 2 to 5 minutes on each side, or until lightly brown.

Step 4

Sprinkle the paprika over the chicken. Pour the reserved liquid back into the skillet. Cook for 3 to 5 minutes, or until the chicken is no longer pink at the center, stirring frequently.

To serve, transfer the chicken to plates and sprinkle with the parsley.

Nutrition Information

(per serving)

Calories - 152

Total fat - 4 g

Saturated fat - 0.5 g

Polyunsaturated fat - 1 g

Monounsaturated fat - 1.5 g

Cholesterol - 66 mg

Sodium - 75 mg

Carbohydrates - 2 g

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